Vacuum seal or put the chicken gizzards in a ziplock bag and sous vide the chicken gizzards at 155F for 24 hours. I use an Anova circulator as my sous vide circulator but it’s up to you what you want to use!
Take chicken gizzards out of the bag and pat them dry with paper towels. You should be able to break them apart fairly easily by hand.
Douse the dried chicken gizzards with mochi flour in a big bowl so you can cover every last bit of the meat with flour.
Heat up a pan with canola oil. I prefer to use a cast iron pan so it retains the heat better. Wait till it gets hot before dropping the gizzards in. I try to wait until it hits at least 400F.
Throw the chicken gizzards in the pan and wait for all the flour to cook and sizzle!
Cook the gizzards in batches. This amount of gizzards on my small cast iron pan took about 3 batches. Leave them on a plate with paper towel to soak up the oil.
Plate the chicken gizzards and add scallions, salt, and white pepper. Mix it up!
Ingredients
Directions
Vacuum seal or put the chicken gizzards in a ziplock bag and sous vide the chicken gizzards at 155F for 24 hours. I use an Anova circulator as my sous vide circulator but it’s up to you what you want to use!
Take chicken gizzards out of the bag and pat them dry with paper towels. You should be able to break them apart fairly easily by hand.
Douse the dried chicken gizzards with mochi flour in a big bowl so you can cover every last bit of the meat with flour.
Heat up a pan with canola oil. I prefer to use a cast iron pan so it retains the heat better. Wait till it gets hot before dropping the gizzards in. I try to wait until it hits at least 400F.
Throw the chicken gizzards in the pan and wait for all the flour to cook and sizzle!
Cook the gizzards in batches. This amount of gizzards on my small cast iron pan took about 3 batches. Leave them on a plate with paper towel to soak up the oil.
Plate the chicken gizzards and add scallions, salt, and white pepper. Mix it up!